1 tbs. coconut oil, plus 2 tbs. reserved for frying croquettes
1 medium sweet potato, peeled, grated and rinsed in cold water, and patted dry
1 cup minced yellow onion
1 can black beans, rinsed and drained
1 cup quinoa, cooked
1/2 cup chopped red pepper
cumin, coriander, salt to taste
Instructions
Heat 1 tablespoon coconut oil in a large skillet and sauté the grated sweet potato, red bell pepper, jalapeño pepper and yellow onion for about three to five minutes. Add the cumin and coriander. Continue to sauté vegetables until they are just cooked. Season with salt. Add the black beans and cooked quinoa, then blend a third of this mixture in a food processor until smooth. Stir the blended mixture back into the remaining vegetables in the skillet. Shape 1/4 cup of the mixture at a time into patties about ½-inch thick and 2 inches across. Heat the reserved coconut oil in a heavy skillet over medium heat and pan-fry the croquettes for about two minutes on each side
Originally Submitted
1/28/2013
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